Cheesy Scalloped Potatoes

Scalloped potatoes, a timeless comfort food, have graced dinner tables for generations, captivating taste buds with their rich, creamy texture and cheesy goodness. This classic dish, often served as a side, elevates any meal with its indulgent flavors and heartwarming appeal. Whether enjoyed during cozy family dinners, holiday feasts, or potluck gatherings, scalloped potatoes never fail to impress.

Discover the comforting allure of creamy dreamy cheesy scalloped potatoes, a classic dish perfect for any occasion. This detailed guide walks you through the steps and ingredients needed to achieve the ultimate creamy texture and rich flavors. Learn to layer Yukon Gold potatoes with a luscious cream sauce and a blend of sharp cheddar and Parmesan cheese for a dish that will impress everyone at the table. Explore expert tips, variations, and serving suggestions to elevate this timeless favorite. Enjoy making and sharing a dish that embodies warmth and indulgence.

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Ingredients

3 pounds of Yukon Gold potatoes, thinly sliced

2 cups shredded sharp cheddar cheese

1 cup grated Parmesan cheese

1 medium onion, finely chopped

4 cloves garlic, minced

2 cups heavy cream

1 cup whole milk

1/4 cup all-purpose flour

1/4 cup unsalted butter

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with a little butter or nonstick spray.

Prepare the Potatoes: Wash and peel the Yukon Gold potatoes. Using a mandolin or a sharp knife, slice them thinly (about 1/8 inch thick) and set aside in a bowl of cold water to prevent browning.

Make the Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the Flour: Sprinkle the flour into the onion and garlic mixture, stirring continuously for about 2 minutes to create a roux.

Incorporate Cream and Milk: Gradually whisk in the heavy cream and whole milk, ensuring there are no lumps. Continue to cook, stirring often, until the mixture thickens slightly, about 3-5 minutes.

Season the Sauce: Stir in the dried thyme, paprika, salt, and pepper to taste. Remove from heat and fold in the sharp cheddar cheese until melted and smooth.

Layer the Potatoes: Drain the sliced potatoes and layer half of them at the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes, followed by half of the grated Parmesan cheese. Repeat the layers with the remaining potatoes, sauce, and Parmesan.

Bake: Cover the baking dish with aluminum foil (to prevent browning too quickly) and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and golden brown on top.

Garnish and Serve: Remove from the oven and let the scalloped potatoes cool for 10 minutes before serving. Garnish with fresh parsley if desired.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 8-10